CN107083302A - The preparation method of pure fermented honey fizz - Google Patents
The preparation method of pure fermented honey fizz Download PDFInfo
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Abstract
The invention discloses the preparation method of pure fermented honey fizz, comprise the following steps, S1 selects near colorless or micro- yellowish leukorrhea is pale yellow, aroma of pure, the fragrant elegant honey of honey, plus five times of warm waters are sufficiently stirred for, and obtain diluting honey；S2 is heated to 65 DEG C by honey is diluted, and maintains under the temperature conditionss, 1 hour of continuous heating, and is stirred continuously, and is naturally cooling to normal temperature, and filters, and obtains honeydew；S3 is by dry ferment and water in mass ratio 1:10 are mixed to get yeast water, yeast water are placed in the thermostatted water that temperature is 30 DEG C, activate 45min, obtain activated yeast；Honeydew, activated yeast are put into temperature to be fermented 30~45 days under the conditions of 10~15 DEG C by S4, are entered line density, pol during fermentation daily and are determined, obtain the first fermented wine；S5 continues the first obtained fermented wine to ferment, and vitamin is added into fermented wine, is fermented 20~25 days under the conditions of temperature is 15~20 DEG C, enters line density, pol during fermentation daily and determines, obtains second of fermented wine.
Description
Technical field
The present invention relates to the technical field of foaming wine brewage technology, specifically, refer to the system of pure fermented honey fizz
Preparation Method.
Background technology
Honey is a kind of complicated sugar saturated solution, and main component is glucose and fructose, simultaneously containing relatively abundanter
Enzyme, protein and mineral element etc., with very high nutritive value and health value, recorded according to medical science：" honey has tune spleen
Moistening lung, laxation analgesic, bowl spares excessive gas, the function of cough-relieving removing toxic substances ".Honey is used as a kind of nutritious natural green food and doctor
Health products are treated, all there is wide market in international and national.
Fizz, also known as bubble wine, light sparkling wine, because forming bubble containing a number of carbon dioxide in wine, due to foaming
It is saturated considerable amount of carbon dioxide in wine, wine enters after stomach, carbon dioxide heat is overflowed, therefore made one comfortable after drinking
Refrigerant sense.
It is therefore desirable to design it is a kind of it is reasonable prepare, the technical scheme of simple fermented honey fizz.
The content of the invention
The present invention provides the preparation method of pure fermented honey fizz, for solving to exist in the prior art：Prepare honey
Sparkling wine preparation technology is complicated, prepares difficulty greatly, the low technical problem of purity.
In order to solve the above-mentioned technical problem, the rational beneficial effect of preparation technology is reached, the present invention passes through following technical side
Case is realized：
S1：Select near colorless or micro- yellowish leukorrhea is pale yellow, aroma of pure, the fragrant elegant honey of honey, plus five times of warm waters are abundant
Stirring, obtains diluting honey；
S2：Dilution honey is heated to 65 DEG C, and maintained under the temperature conditionss, 1 hour of continuous heating, and is constantly stirred
Mix, cooling is naturally cooling to normal temperature, and filters, and obtains honeydew；
S3：By dry ferment and water in mass ratio 1:10 are mixed to get yeast water, and it is 30 DEG C that yeast water is placed on into temperature
In thermostatted water, 45min is activated, activated yeast is obtained；
S4：Honeydew, activated yeast are put into temperature to be fermented 30~45 days under the conditions of 10~15 DEG C, entered daily during fermentation
Line density, pol are determined, and obtain the first fermented wine；
S5：The first obtained fermented wine is continued to ferment, vitamin is added into fermented wine, is 15~20 DEG C of bars in temperature
Fermented 20~25 days under part, enter line density, pol during fermentation daily and determine, obtain second of fermented wine；
S6：After second obtained of fermented wine is maintained 6~10 days at -2 DEG C, centrifuge out yeast and obtain former wine,
Measure carbon dioxide content in former wine；
S7：Former wine is being subjected to ageing, the temperature control of ageing is 18 DEG C, and the time of ageing is 6 months；
S8：It is screen filtrations more than 32 mesh that wine after ageing is passed through into screen pack, is then filtered, obtained with diatomite again
Sparkling wine；
S9：It is filling, sparkling wine is poured into bottle with low vacuum filling machine, with cork closure, 55 DEG C are sterilized 60 minutes, are made
Honey sparkling wine.
In order to preferably realize the present invention, further, it is 12 that honeydew, activated yeast are put into temperature in the step S4
Fermented 40 days under the conditions of DEG C, enter line density, pol during fermentation daily and determine, obtain the first fermented wine.
In order to preferably realize the present invention, further, the first obtained fermented wine is continued into fermentation in the step S5,
Vitamin is added into fermented wine, is fermented 23 days under the conditions of temperature is 18 DEG C, enters line density, pol during fermentation daily and surveys
It is fixed, obtain second of fermented wine.
In order to preferably realize the present invention, further, the step S6 is by second obtained of fermented wine at -2 DEG C
After maintaining 8 days, centrifuge out yeast and obtain carbon dioxide content in former wine, measurement former wine.
In order to preferably realize the present invention, further, the vitamin in the step S5 is vitamin B, vitamin E.
The present invention compared with prior art, with advantages below and beneficial effect：
The honey sparkling wine obtained using preparation technology of the present invention, preferably, it is homogeneous to show as wine body for color and luster, form, clarification
Transparent, fragrance and fragrance are pure, in good taste, and market efficiency is good.
Embodiment
The present invention is described in further detail with reference to embodiment, but the implementation of the present invention is not limited to this.
Embodiment 1：
The preparation method of pure fermented honey fizz；
S1：Select near colorless or micro- yellowish leukorrhea is pale yellow, aroma of pure, the fragrant elegant honey of honey, plus five times of warm waters are abundant
Stirring, obtains diluting honey；
S2：Dilution honey is heated to 65 DEG C, and maintained under the temperature conditionss, 1 hour of continuous heating, and is constantly stirred
Mix, cooling is naturally cooling to normal temperature, and filters, and obtains honeydew；
S3：By dry ferment and water in mass ratio 1:10 are mixed to get yeast water, and it is 30 DEG C that yeast water is placed on into temperature
In thermostatted water, 45min is activated, activated yeast is obtained；
S4：Honeydew, activated yeast are put into temperature to ferment 30 days under the conditions of 10 DEG C, enter daily during fermentation line density,
Pol is determined, and obtains the first fermented wine；
S5：The first obtained fermented wine is continued to ferment, vitamin is added into fermented wine, under the conditions of temperature is 15 DEG C
Fermentation 20 days, enters line density, pol and determines, obtain second of fermented wine daily during fermentation；
S6：After second obtained of fermented wine is maintained 6 days at -2 DEG C, centrifuge out yeast and obtain former wine, measurement
Carbon dioxide content in former wine；
S7：Former wine is being subjected to ageing, the temperature control of ageing is 18 DEG C, and the time of ageing is 6 months；
S8：It is screen filtrations more than 32 mesh that wine after ageing is passed through into screen pack, is then filtered, obtained with diatomite again
Sparkling wine；
S9：It is filling, sparkling wine is poured into bottle with low vacuum filling machine, with cork closure, 55 DEG C are sterilized 60 minutes, are made
Honey sparkling wine.
Embodiment 2：
S1：Select near colorless or micro- yellowish leukorrhea is pale yellow, aroma of pure, the fragrant elegant honey of honey, plus five times of warm waters are abundant
Stirring, obtains diluting honey；
S2：Dilution honey is heated to 65 DEG C, and maintained under the temperature conditionss, 1 hour of continuous heating, and is constantly stirred
Mix, cooling is naturally cooling to normal temperature, and filters, and obtains honeydew；
S3：By dry ferment and water in mass ratio 1:10 are mixed to get yeast water, and it is 30 DEG C that yeast water is placed on into temperature
In thermostatted water, 45min is activated, activated yeast is obtained；
S4：Honeydew, activated yeast are put into temperature to ferment 45 days under the conditions of 15 DEG C, enter daily during fermentation line density,
Pol is determined, and obtains the first fermented wine；
S5：The first obtained fermented wine is continued to ferment, vitamin is added into fermented wine, under the conditions of temperature is 20 DEG C
Fermentation 20~25 days, enters line density, pol and determines, obtain second of fermented wine daily during fermentation；
S6：After second obtained of fermented wine is maintained 10 days at -2 DEG C, centrifuge out yeast and obtain former wine, measurement
Carbon dioxide content in former wine；
S7：Former wine is being subjected to ageing, the temperature control of ageing is 18 DEG C, and the time of ageing is 6 months；
S8：It is screen filtrations more than 32 mesh that wine after ageing is passed through into screen pack, is then filtered, obtained with diatomite again
Sparkling wine；
S9：It is filling, sparkling wine is poured into bottle with low vacuum filling machine, with cork closure, 55 DEG C are sterilized 60 minutes, are made
Honey sparkling wine.
Embodiment 3：
S1：Select near colorless or micro- yellowish leukorrhea is pale yellow, aroma of pure, the fragrant elegant honey of honey, plus five times of warm waters are abundant
Stirring, obtains diluting honey；
S2：Dilution honey is heated to 65 DEG C, and maintained under the temperature conditionss, 1 hour of continuous heating, and is constantly stirred
Mix, cooling is naturally cooling to normal temperature, and filters, and obtains honeydew；
S3：By dry ferment and water in mass ratio 1:10 are mixed to get yeast water, and it is 30 DEG C that yeast water is placed on into temperature
In thermostatted water, 45min is activated, activated yeast is obtained；
S4：Honeydew, activated yeast are put into temperature to ferment 40 days under the conditions of 12 DEG C, enter daily during fermentation line density,
Pol is determined, and obtains the first fermented wine；
S5：The first obtained fermented wine is continued to ferment, vitamin is added into fermented wine, under the conditions of temperature is 18 DEG C
Fermentation 23 days, enters line density, pol and determines, obtain second of fermented wine daily during fermentation；
S6：After second obtained of fermented wine is maintained 8 days at -2 DEG C, centrifuge out yeast and obtain former wine, measurement
Carbon dioxide content in former wine；
S7：Former wine is being subjected to ageing, the temperature control of ageing is 18 DEG C, and the time of ageing is 6 months；
S8：It is screen filtrations more than 32 mesh that wine after ageing is passed through into screen pack, is then filtered, obtained with diatomite again
Sparkling wine；
S9：It is filling, sparkling wine is poured into bottle with low vacuum filling machine, with cork closure, 55 DEG C are sterilized 60 minutes, are made
Honey sparkling wine.
Comparative example 1
S1：Select near colorless or micro- yellowish leukorrhea is pale yellow, aroma of pure, the fragrant elegant honey of honey, plus five times of warm waters are abundant
Stirring, obtains diluting honey；
S2：Dilution honey is heated to 65 DEG C, and maintained under the temperature conditionss, 1 hour of continuous heating, and is constantly stirred
Mix, cooling is naturally cooling to normal temperature, and filters, and obtains honeydew；
S3：By dry ferment and water in mass ratio 1:10 are mixed to get yeast water, and it is 30 DEG C that yeast water is placed on into temperature
In thermostatted water, 45min is activated, activated yeast is obtained；
S4：Honeydew, activated yeast are put into temperature to be fermented 25 days under the conditions of 8 DEG C, enter line density, sugar during fermentation daily
Degree is determined, and obtains the first fermented wine；
S5：The first obtained fermented wine is continued to ferment, vitamin is added into fermented wine, under the conditions of temperature is 14 DEG C
Fermentation 20~25 days, enters line density, pol and determines, obtain second of fermented wine daily during fermentation；
S6：After second obtained of fermented wine is maintained 4 days at -2 DEG C, centrifuge out yeast and obtain former wine, measurement
Carbon dioxide content in former wine；
S7：Former wine is being subjected to ageing, the temperature control of ageing is 18 DEG C, and the time of ageing is 6 months；
S8：It is screen filtrations more than 32 mesh that wine after ageing is passed through into screen pack, is then filtered, obtained with diatomite again
Sparkling wine；
S9：It is filling, sparkling wine is poured into bottle with low vacuum filling machine, with cork closure, 55 DEG C are sterilized 60 minutes, are made
Honey sparkling wine.
Comparative example 2：
S1：Select near colorless or micro- yellowish leukorrhea is pale yellow, aroma of pure, the fragrant elegant honey of honey, plus five times of warm waters are abundant
Stirring, obtains diluting honey；
S2：Dilution honey is heated to 65 DEG C, and maintained under the temperature conditionss, 1 hour of continuous heating, and is constantly stirred
Mix, cooling is naturally cooling to normal temperature, and filters, and obtains honeydew；
S3：By dry ferment and water in mass ratio 1:10 are mixed to get yeast water, and it is 30 DEG C that yeast water is placed on into temperature
In thermostatted water, 45min is activated, activated yeast is obtained；
S4：Honeydew, activated yeast are put into temperature to ferment 50 days under the conditions of 17 DEG C, enter daily during fermentation line density,
Pol is determined, and obtains the first fermented wine；
S5：The first obtained fermented wine is continued to ferment, vitamin is added into fermented wine, under the conditions of temperature is 21 DEG C
Fermentation 20~25 days, enters line density, pol and determines, obtain second of fermented wine daily during fermentation；
S6：After second obtained of fermented wine is maintained 12 days at -2 DEG C, centrifuge out yeast and obtain former wine, measurement
Carbon dioxide content in former wine；
S7：Former wine is being subjected to ageing, the temperature control of ageing is 18 DEG C, and the time of ageing is 6 months；
S8：It is screen filtrations more than 32 mesh that wine after ageing is passed through into screen pack, is then filtered, obtained with diatomite again
Sparkling wine；
S9：It is filling, sparkling wine is poured into bottle with low vacuum filling machine, with cork closure, 55 DEG C are sterilized 60 minutes, are made
Honey sparkling wine.
Comparative example 3
S1：Select near colorless or micro- yellowish leukorrhea is pale yellow, aroma of pure, the fragrant elegant honey of honey, plus five times of warm waters are abundant
Stirring, obtains diluting honey；
S2：Dilution honey is heated to 65 DEG C, and maintained under the temperature conditionss, 1 hour of continuous heating, and is constantly stirred
Mix, cooling is naturally cooling to normal temperature, and filters, and obtains honeydew；
S3：By dry ferment and water in mass ratio 1:10 are mixed to get yeast water, and it is 30 DEG C that yeast water is placed on into temperature
In thermostatted water, 45min is activated, activated yeast is obtained；
S4：Honeydew, activated yeast are put into temperature to be fermented 56 days under the conditions of 7 DEG C, enter line density, sugar during fermentation daily
Degree is determined, and obtains the first fermented wine；
S5：The first obtained fermented wine is continued to ferment, vitamin is added into fermented wine, under the conditions of temperature is 30 DEG C
Fermentation 10 days, enters line density, pol and determines, obtain second of fermented wine daily during fermentation；
S6：After second obtained of fermented wine is maintained 16 days at -2 DEG C, centrifuge out yeast and obtain former wine, measurement
Carbon dioxide content in former wine；
S7：Former wine is being subjected to ageing, the temperature control of ageing is 18 DEG C, and the time of ageing is 6 months；
S8：It is screen filtrations more than 32 mesh that wine after ageing is passed through into screen pack, is then filtered, obtained with diatomite again
Sparkling wine；
S9：It is filling, sparkling wine is poured into bottle with low vacuum filling machine, with cork closure, 55 DEG C are sterilized 60 minutes, are made
Honey sparkling wine.
Experimental example
Experimental subjects, chooses 100 people, wherein man 50, and woman is individual, and grade's stage is 20 years old~30 years old, 30 respectively
Year~40 years old, 40~50 years old, 50~60 years old, 60~70 years old, average 5 groups, every group had men and women in 20, every group to be respectively 10；
Sensory evaluation standard；
Wherein：Form and color：Wine body uniformity, clarification is no muddy and be precipitated as 4~5 points, and wine body is homogeneous, slightly
Loss of gloss is 3~4, wine constitution ground heterogeneity, living muddy, precipitation, discoloration 2~3 occur；
The fragrance and fragrance of wine, it is strong and brisk in taste, it is pure elegant, there is wine flavour 4~5, fragrance is not obvious, it is single or less
Coordinate as 3~4, fragrance is not pure, uncoordinated, or an unusually sweet smell 2~3 occurs；
The mouthfeel of wine：Smooth, mouthfeel coordinates soft, and it is 4~5 that local flavor, which is protruded, and mouthfeel is thin, is not enough coordinated, vinosity
Overweight or less than 3~4, mouthfeel is boring, there is peculiar smell, and uncoordinated, poor taste is not pleased for 2~3；
Table 1；
| Project | Form and color | Fragrance and fragrance | Mouthfeel |
| Implementation group 1 | 4.2 | 4.5 | 4.7 |
| Implementation group 2 | 4.5 | 4.6 | 4.8 |
| Implementation group 3 | 4.9 | 4.7 | 4.9 |
| Contrast groups 1 | 3 | 3.5 | 3.1 |
| Contrast groups 1 | 3.2 | 2.1 | 2.8 |
| Contrast groups 3 | 2.7 | 2.6 | 2.7 |
From the data in table 1, it can be seen that the form and color of experimental group, fragrance and fragrance, mouthfeel are higher all than contrast groups, as a result table
It is bright, the honey sparkling wine prepared using the method that provides of the present invention it is better.
Although an embodiment of the present invention has been shown and described, it will be understood by those skilled in the art that being：
A variety of change, modification, replacement and modification, the present invention can be carried out to these embodiments by not departing under the principle and objective of the present invention
Scope limited by claim and its equivalent.
Claims (5)
1. the preparation method of pure fermented honey fizz, it is characterised in that：Comprise the following steps,
S1：Select near colorless or micro- yellowish leukorrhea be pale yellow, aroma of pure, the fragrant elegant honey of honey, plus five times of warm waters are sufficiently stirred for,
Obtain diluting honey；
S2：Dilution honey is heated to 65 DEG C, and maintained under the temperature conditionss, 1 hour of continuous heating, and is stirred continuously, from
So normal temperature is cooled to, and filter, obtains honeydew；
S3：By dry ferment and water in mass ratio 1:10 are mixed to get yeast water, and yeast water is placed on into the constant temperature that temperature is 30 DEG C
In water, 45min is activated, activated yeast is obtained；
S4：Honeydew, activated yeast are put into temperature to be fermented 30~45 days under the conditions of 10~15 DEG C, carried out daily during fermentation close
Degree, pol are determined, and obtain the first fermented wine；
S5：The first obtained fermented wine is continued to ferment, vitamin is added into fermented wine, under the conditions of temperature is 15~20 DEG C
Fermentation 20~25 days, enters line density, pol and determines, obtain second of fermented wine daily during fermentation；
S6：After second obtained of fermented wine is maintained 6~10 days at -2 DEG C, centrifuge out yeast and obtain former wine, measurement
Carbon dioxide content in former wine；
S7：Former wine is being subjected to ageing, the temperature control of ageing is 18 DEG C, and the time of ageing is 6 months；
S8：It is screen filtrations more than 32 mesh that wine after ageing is passed through into screen pack, and diatomite refined filtration is then used again, is foamed
Wine；
S9：It is filling, sparkling wine is poured into bottle with low vacuum filling machine, with cork closure, 55 DEG C are sterilized 60 minutes, and honey is made
Sparkling wine.
2. the preparation method of pure fermented honey fizz according to claim 1, it is characterised in that：Will in the step S4
Honeydew, activated yeast are put into temperature to be fermented 40 days under the conditions of 12 DEG C, enter line density, pol during fermentation daily and determine, obtain
First fermented wine.
3. the preparation method of pure fermented honey fizz according to claim 1, it is characterised in that：Will in the step S5
The first obtained fermented wine continues to ferment, and vitamin is added into fermented wine, is fermented 23 days under the conditions of temperature is 18 DEG C, fermentation
Period enters line density, pol and determined daily, obtains second of fermented wine.
4. the preparation method of pure fermented honey fizz according to claim 1, it is characterised in that：The step S6 is incited somebody to action
After second of the fermented wine arrived is maintained 8 days at -2 DEG C, centrifuge out yeast and obtain former wine, measure carbon dioxide in former wine and contain
Amount.
5. the preparation method of pure fermented honey fizz according to claim 1, it is characterised in that：In the step S5
Vitamin is vitamin B, vitamin E.
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN108913457A (en) * | 2018-08-03 | 2018-11-30 | 吴伦 | Coconut nectar bubble wine and its manufacturing method |
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| CN104629981A (en) * | 2013-11-13 | 2015-05-20 | 大兴安岭绿源蜂业有限公司 | Honey fermented wine and preparation method thereof |
| CN104789414A (en) * | 2015-05-08 | 2015-07-22 | 四川华橙酒业有限公司 | Method for producing orange sparkling wine |
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2017
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| GB2081304A (en) * | 1980-07-26 | 1982-02-17 | Ravenor International Inc | Method of Making a Sparkling Drink |
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| CN104629981A (en) * | 2013-11-13 | 2015-05-20 | 大兴安岭绿源蜂业有限公司 | Honey fermented wine and preparation method thereof |
| CN105985876A (en) * | 2015-02-11 | 2016-10-05 | 徐茂俊 | Preparation method of honey wine |
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| CN108913457A (en) * | 2018-08-03 | 2018-11-30 | 吴伦 | Coconut nectar bubble wine and its manufacturing method |
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Application publication date: 20170822 |